Traditional Spanish tortillas are cooked on the stove top and then flipped in the pan to finish cooking. Some cooks find this daunting, so we finish this in the oven – no need to flip. Just cut and serve from the skillet, along with a green salad.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2011
- 1/4 cup extra-virgin olive oil
- 1 1/2 lb Yukon Gold potato peeled, halved and sliced 1/3 inch (3 mm) thick
- 2 onions finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 1 sweet red pepper diced
- 6 oz hot Spanish chorizo sausages thinly sliced
- 6 eggs
- 2 green onions thinly sliced
MethodIn 12-inch (30 cm) nonstick ovenproof skillet, heat oil over medium-high heat; cook potatoes, onions, 1/4 tsp of the salt and pepper for 2 minutes, turning to coat.
Add garlic; cover and cook over medium heat, turning potatoes occasionally, until golden and tender, 12 to 15 minutes. Remove from pan; drain and reserve oil.
Add red pepper and sausages to pan; cook, stirring often, until pepper is tender-crisp, 3 to 5 minutes. Add to potato mixture.
In large bowl, beat together eggs, green onions and remaining salt; stir in potato mixture.
Wipe out skillet. Add 1 tbsp of the reserved oil and heat over medium-high heat. Pour in egg mixture and cook until edge starts to set, 1 to 2 minutes.
Transfer skillet to 350°F (180°C) oven. Bake until knife inserted in centre comes out clean, 20 to 25 minutes. Let stand for 5 minutes before cutting.
Nutritional facts Per serving: about
- Sodium 608 mg
- Protein 15 g
- Calories 358.0
- Total fat 23 g
- Potassium 593 mg
- Cholesterol 211 mg
- Saturated fat 7 g
- Total carbohydrate 23 g
- Iron 11.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 53.0